| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
September 1 |
1 |
servings |
INGREDIENTS
| 2 |
|
Whole canned chipotle chilies in adobo; (available at |
|
|
; Mexican and |
|
|
; Hispanic markets) |
|
|
; or 2 teaspoons |
|
|
; chili powder |
| 3/4 |
c |
Mayonnaise |
| 6 |
|
Chicken drumsticks; (about 1 1/2 pounds) |
| 6 |
|
Chicken wings; (about 1 pound) |
| 2 1/4 |
c |
Fine fresh white bread crumbs |
| 1/4 |
ts |
Cayenne; or to taste |
INSTRUCTIONS
In a food processor blend together the chipotles, the mayonnaise, and salt
and pepper to taste until the mixture is smooth. In a baking pan arrange
the chicken pieces in one layer and coat them completely with the
mayonnaise mixture. Chill the chicken, covered, for at least 1 hour or
overnight.
In a large bowl combine the bread crumbs, the cayenne, salt and pepper to
taste and coat each piece of chicken with the bread crumb mixture, patting
the mixture on lightly. Arrange the chicken pieces on the lightly oiled
racks of 2 roasting pans and bake them in a preheated 425F. oven, turning
them once carefully, for 30 minutes. Reduce the temperature to 375F. and
bake the chicken for 10 to 20 minutes more, or until it is cooked through.
Serves 6.
Gourmet September 1992
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